Ingredients (12)
- 2 medium leeks, roots and dark green parts removed
- 3 fresh Italian parsley stems, leaves removed
- 1 pound French green lentils (lentilles du Puy, about 2 cups), rinsed
- 1 small bay leaf
- 1 medium garlic clove, smashed and peeled
- 2 teaspoons kosher salt, plus more as needed
- 4 tablespoons extra-virgin olive oil
- 3 medium carrots, peeled and small dice (about 1 1/2 cups)
- 1/2 medium red onion, finely chopped
- Freshly ground black pepper
- 3 tablespoons red wine vinegar, plus more as needed
- 3 tablespoons finely chopped fresh Italian parsley leaves
Nutritional Information
- Calories381
- Fat10.0g
- Saturated fat1.4g
- Trans fat
- Carbs55.87g
- Fiber9.67g
- Sugar4.2g
- Protein19.55g
- Cholesterol
- Sodium366.75mg
- Nutritional Analysis per serving (6 servings) Powered by
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Served warm or at room temperature, this lentil salad is delicious, superhealthy, and simple to prepare. For lunch, you might consider folding in some protein, like smoked fish, cheese, or bacon. Or serve as a side to fish, lamb, pork, or chicken.
Special equipment: You will need a small piece of butcher’s twine for this recipe.
This salad was featured as part of our Easter Dinner Dishes recipe slideshow Snowed in? There’s a lentil soup recipe for that.
Tips for Salmon and Beans
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How to Pick Salmon
Always look for a salmon that is firm to the touch, but bounces back if you press the flesh. The cut shouldn't have any liquid pooling around it and the meat should also be translucent and moist.
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How to Store Salmon
Salmon can be stored in its original packaging for up to two days. For optimal freshness, unwrap the salmon, gently pat it dry, and wrap the filet tightly in plastic wrap. Fish like salmon usually fare best at the bottom of the refrigerator.
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It is important to capture as much moisture as possible. Wet the salmon, wrap tightly in plastic wrap, and wrap again with aluminum foil. Place the filets in a freezer bag and keep away from the door to ensure a consistent temperature. If the salmon has been previously frozen, do not re-freeze.
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How to Freeze Beans
Cooked beans can easily be placed into pre-portioned freezer bags for easy storage. Be sure to date the plastic bags with a permanent marker and consume within six months.
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How to Thaw Beans
Remove your frozen bags from the freezer and place directly in a saucepan with warm water. You can also run the bag under warm water in the sink. Toss some of the frozen beans into soups and stews, as they will immediately defrost due to the dish's high temperatures.
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How to Store Beans
Dried beans come in all different colors, shapes, and sizes, though their storage methods stay consistent across the board. Beans should be transferred to a food-safe container with a sealing lid. If beans are left in their original packaging, they'll dry out faster. Place the container in a cool, dry place that is away from any sunlight. You'll want to cook them within a year for ultimate freshness, though some beans have known to last for years.
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Instructions
- 1Cut the leeks in half lengthwise and rinse well under cold running water until clean.
- 2Tie 1 leek half and the parsley stems together with butcher’s twine and place in a large saucepan. Add the lentils, bay leaf, and garlic and cover the lentils with cold water by 2 inches. Cover the pan with a tightfitting lid and bring to a boil over medium-high heat, about 10 minutes. Uncover, reduce the heat to medium low, and simmer, stirring occasionally, for 15 minutes. Add 1 teaspoon of the salt, stir to combine, and continue to simmer until the lentils are just tender, about 10 to 12 minutes more. Meanwhile, finely chop the 3 remaining leek halves.
- 3Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add the chopped leeks, carrots, onions, and a pinch each of salt and pepper and cook, stirring often, until the onions are translucent and the carrots are just tender, about 4 to 5 minutes. Taste and season with more salt and pepper as needed. Transfer the mixture to a large heatproof bowl.
- 4Using tongs, remove the leek bundle, bay leaf, and garlic clove from the lentils and discard. Drain the lentils through a large fine-mesh strainer and transfer to the bowl with the carrot mixture. Add the measured vinegar, the remaining 2 tablespoons olive oil, and the remaining 1 teaspoon salt and stir to combine. Taste and season with more salt, pepper, and vinegar as needed. Stir in the chopped parsley. Serve warm or at room temperature.
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